Crock pot (mine was a 5 quart)
4-6 boneless skinless chicken breasts,
2 tablespoons butter,
2 cans cream of chicken soup
1 can chicken broth
1 Can buttermilk (I use the cream of soup can and it is optional, but it gives it that real dumpling taste)
1 onion diced (I use half of one)
1 tablespoon dried parsley
Salt and pepper to taste
Grands flaky refrigerator biscuits (I used the whole thing)
What you will do:
Put the chicken, butter, cream of chicken, chicken broth, butter milk, parsley and onions in the crock pot and cook on high for four to six hours.
When the chicken starts to get tender brake it up with a fork.
Take biscuits and chop in up into 4-6 pieces per biscuit. Or grab them and tear them like I did. And add them to chicken mixture.
Let cook for another hour.
Serve and enjoy!
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